Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, wild mushroom & potato soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Wild Mushroom & Potato Soup is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Wild Mushroom & Potato Soup is something that I’ve loved my whole life.
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To get started with this recipe, we must prepare a few components. You can have wild mushroom & potato soup using 17 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wild Mushroom & Potato Soup:
- Get Large Stalks of 5-6 cep/porchini mushrooms,
- Make ready 2 onions, chopped finely,
- Get 2 small potatoes, skin left on, diced finely,
- Make ready 15 pieces dried ceps/porchini mushrooms,
- Get 2 cloves garlic, sliced,
- Get Vegetable stock cube,
- Make ready 1 tsp dried oregano,
- Prepare 1 tsp dried marjoram,
- Prepare 1 glug of white wine,
- Prepare 2 heaped tbsp quark or 4 tbsp cream,
- Make ready Pinch sea salt,
- Get Cracked black pepper to season
- Get White pepper to season,
- Prepare 1 generous glug of extra virgin olive oil
- Make ready Boiling water, enough to fill saucepan halfway
- Take Equipment Needed:
- Take 1 blender or hand blender
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Instructions to make Wild Mushroom & Potato Soup:
- Heat a saucepan up over a medium heat and glug in enough olive oil to just cover the base then add in the onions. Fry gently for several minutes until the become golden and soften. Add in the chopped garlic and fry for around 20 seconds. Add the chopped mushroom stalks. Season well with salt and pepper.
- Crumble in the Vegetable stock and then add the dried herbs. Stir through the onions and mushrooms. Continue to fry gently. Add in the wine and cook off for a minute or two then pour in the boiling water, enough to fill the pan around halfway, and stir.
- Put the chopped potatoes in and bring to a gentle simmer. Cover with a lid and simmer for around 20-25 minutes until the flavours impart. Remove from the heat and allow to cool down so it's not piping hot.
- Add in the quark/cream and stir then carefully, season with a touch of white pepper and salt to taste then transfer to a blender or blitz using a hand blender until smooth and creamy. Serve up and enjoy, perfect with some crusty buttered bread. :)
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